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Southwestern Lamb Stir-Fry
Ingredients:
1 Tbs. oil
1 clove garlic, minced
3/4 lb. boned leg lamb, cut in 1/4 inch strips
1 cup green bell pepper, seeded and cut in strips
1 cup onion, sliced and separated into rings
2 Tbs. Melinda's Mild
Taco Sauce
1 cup tomatoes, coarsely chopped
1/4 cup Melinda's Extra
Hot Salsa
1/4 lb. baby corn ears (optional), drained
1 cup lettuce, shredded
4 flour tortillas, warmed
1/2 cup shredded cheddar cheese
1/4 cup chopped black olives
1/4 cup sour cream
1/4 cup purchased guacamole
Directions:
Heat oil in a heavy nonstick skillet or wok over medium high heat.
Stir in next 5 ingredients and stir-fry 4-6 minutes or until vegetables
are crisp-tender and lamb is still slightly pink. Add next 3 ingredients.
Cook 1-2 minutes or until heated through, stirring constantly.
Place a layer of shredded lettuce over warm tortilla. Add lamb
mixture and top with remaining ingredients.
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